Hyderabadi Chicken Biryani
Description
This Hyderabadi biryani is definitely fit for the rich culture and royalty of India!
Method
1. Soak the saffron strands in milk. Set aside. Heat some oil in a bowl and fry the onions till brown.
2. Add ginger paste, garlic paste, red chilli powder, salt, half of the mint , half of the coriander leaves, lemon juice, green chillies, fried onions, yogurt, the oil in which onions are fried, and salt to the chicken. Mix well. Set aside to marinate for two hours. Heat a non stick pan. Add chicken along with marinade and a little water and cook on medium heat till chicken is tender. Boil water in a another deep pan. Add cloves, bay leaves, cardamoms, and cinnamon. Add salt and rice. Cook till rice is one third done.
3. Add ghee.
4. Mix the tender chicken with the rice.
5. Add saffron-milk mixture and mix really well. Cover with a lid and and simmer for fifteen to twenty minutes.
6. Take the ready biryani into a big bowl. Add the remaining mint, and coriander leaves on the top as garnishing.
7. Serve hot!